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I love watermelon, how about you? Not only is it the official fruit of summer but watermelon is loaded with citrulline, an amino acid that has been shown to lower blood pressure and also increase strength. Watermelon is also a good source of protein and carbs! Watermelon is so much more better than cake for desert and makes a great pick me up snack in the afternoon. Pack it in your lunch and even take it on a picnic.

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I love making these cake-like Italian cookies with Anise during the holidays. They bring back fond memories of baking in the kitchen with my mother when I was a little girl. These cookies taste good frosted or plain and what’s even better is dipping them in coffee! Enjoy!

Susan T’s Kitchen

Ingredients For The Cookies

1/2 cup butter or margarine softened

1/2 cup of sugar ( I like sugar in the raw)

3/4 cup applesauce or 3 large eggs (if you want no eggs in your cookies use 1/4 cup applesauce per egg)

I was raised Italian American and one of my favorite dishes besides pasta, lasagna, and pizza is Polenta! Here is one of my favorite Polenta Dishes called Toad In The Hole made with eggs and vegetarian sausage. This is a great meal for breakfast or anytime!

Questa sera faccio una polenta, vi aspetto tutti.

Tonight I’m cooking polenta, I’ll be waiting for you.

Italian Polenta

4 cups of vegetable broth

1 cup stone ground yellow cornmeal

3 tablespoons unsalted butter

Over medium heat, bring 2 and 1/2 cups of broth to a boil in a large saucepan.

In a small bowl whisk the cornmeal into remaining 1 and 1/2 cups of broth.

Whisk the cornmeal mixture into the saucepan and return to a boil, whisking constantly.

Whisk in the butter

Reduce the heat to low – simmer and whisk often

Continue until polenta is thick and creamy.

Use a damp spoon or ladle to transfer polenta to a square baking dish.

Let cool until firm.

Toad In The Hole

Cook veggie sausage in a non stick skillet with a drizzle of olive oil

Remove from heat set aside

Cut Cold Polenta into 3 inch squares, then cut 3 inch circles out of the center using a glass

Add drizzle olive oil to the pan and set on medium heat, fry the squares and circles until golden on the bottom.

Flip and crack an egg into each hole, cover and cook until the whites are set, serve with veggie sausage.

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I Love take-out but not the price or the calories. Most of the time I can’t even find take-out with a meatless choice so I came up with my own by substituting a few items from a recipe I found at allrecipes.com My recipe can be made in as little as 30 minutes and you will even have leftovers for lunch!

What you will need

3 cups cooked rice

I like using a rice cooker because while the rice is cooking the I can concentrate on the beef strips.

3 tablespoons soy sauce

2 tablespoons rice wine

1 tablespoon brown sugar

1/2 tablespoon cornstarch

1 tablespoon vegetable oil

1 tablespoon minced garlic

1 package of vegetarian beef strips (Trader Joe’s, Morningstar, etc)

2 or 3 carrots sliced.

In a small bowl, combine the soy sauce, rice wine, brown sugar, and cornstarch, and set aside.

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I love making these cake-like Italian cookies with Anise during the holidays. They bring back fond memories of baking in the kitchen with my mother when I was a little girl. These cookies taste good frosted or plain and what’s even better is dipping them in coffee! Enjoy! Ingredients For The Cookies 1/2 cup butter or margarine […]

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